Hello!
Sorry for the long break in between posts about my starter!
Day 4: Add another half cup of flour and half cup of water. Mix thoroughly.
Day 5: Throw your starter in the fridge! It is ready to use!
Whenever you take any starter out, replace it with the same amount of flour and water... So if you use a cup of starter, add a cup of flour and a cup of water.
Make sure to refresh your starter weekly!
Happy baking!
Kylie
Showing posts with label Sourdough Starter. Show all posts
Showing posts with label Sourdough Starter. Show all posts
Jan 25, 2013
Jan 7, 2013
Jan 6, 2013
Sourdough Bread Starter: Day 2
For those of you just joining us, today is day 2 of 5 making my very first sourdough bread starter. Here is the link to day 1.
All I am doing today is adding a 1/2 cup of filtered water and a 1/2 cup of all-purpose flour. Then mixing it together thoroughly. Easy enough.
This is what my starter looks like currently:
All I am doing today is adding a 1/2 cup of filtered water and a 1/2 cup of all-purpose flour. Then mixing it together thoroughly. Easy enough.
This is what my starter looks like currently:
Lots of bubbles are forming!
I can't wait to have homemade Sourdough bread bowls!
Jan 5, 2013
Sourdough Bread Starter: Day 1
Hello!
Today I started my very own Sourdough Starter! If you don't know what a starter is, it's a mixture you keep in your refrigerator for when you are making Sourdough bread. Whenever you take any out to use, you replenish it. If you go a week without using it, you "refresh" it with flour and water. The thought of that has always terrified the germ-o-phobe inside of me. However, I finally sucked it up and decided the Sourdough Bread Bowls were worth it. Take that Panera!
I got my starter recipe from theKitchn. I chose to throw in a pinch of store bought yeast, just to add a little insurance.
All I did was:
1. Find a seal able container that will hold 3-4 quarts.
2. Put a 1/2 cup of filtered water in the container.
3. Add a 1/2 cup of all-purpose flour.
4. Whisk until the flour is completely saturated with water.
5. Add a "pinch" of yeast.
6. Mix thoroughly again.
7. Seal the container up tight.
Some of the tips I've found across the internet are:
*Don't keep your starter in a metal bowl. Metal bowls will kill the yeast because they absorb the heat from the mixture.
*Keep your starter refreshed at least once a week. Think of it as a house plant that you must water or it will die.
*If someone wants to make their own starter, you can give them a cup of yours. Just make sure you replenish however much you give them.
Look for tomorrow's update on my starter!
Comment if you have any advice or are making your own starter!
Happy baking!
All I did was:
1. Find a seal able container that will hold 3-4 quarts.
2. Put a 1/2 cup of filtered water in the container.
3. Add a 1/2 cup of all-purpose flour.
4. Whisk until the flour is completely saturated with water.
5. Add a "pinch" of yeast.
6. Mix thoroughly again.
7. Seal the container up tight.
Some of the tips I've found across the internet are:
*Don't keep your starter in a metal bowl. Metal bowls will kill the yeast because they absorb the heat from the mixture.
*Keep your starter refreshed at least once a week. Think of it as a house plant that you must water or it will die.
*If someone wants to make their own starter, you can give them a cup of yours. Just make sure you replenish however much you give them.
Look for tomorrow's update on my starter!
Comment if you have any advice or are making your own starter!
Happy baking!
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